Salmon Meatballs Avocado Sauce (Print Version)
# Ingredients:
→ Salmon Meatballs
01 -
1 lb fresh salmon, skinless and boneless
02 -
1/4 cup finely chopped onion
03 -
2 cloves garlic, minced
04 -
1/4 cup breadcrumbs
05 -
1/4 cup fresh parsley, chopped
06 -
1 large egg
07 -
1 tablespoon lemon juice
08 -
1/2 teaspoon dried dill
09 -
Salt and pepper to taste
→ Creamy Avocado Sauce
10 -
1 ripe avocado
11 -
1/2 cup Greek yogurt or sour cream
12 -
1 clove garlic
13 -
1 tablespoon lime juice
14 -
1/4 cup fresh cilantro, chopped (optional)
15 -
Salt and pepper to taste
# Instructions:
01 -
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Pulse the salmon in a food processor until finely chopped but not pureed. In a large bowl, combine the chopped salmon, onion, garlic, breadcrumbs, parsley, egg, lemon juice, dried dill, salt, and pepper until well incorporated.
02 -
Form the mixture into 1 1/2-inch meatballs and arrange them on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until cooked through with an internal temperature of 145°F (63°C).
03 -
While the meatballs are baking, combine the avocado, Greek yogurt or sour cream, garlic, lime juice, cilantro (if using), salt, and pepper in a food processor or blender. Blend until smooth and creamy, adjusting seasoning to taste.
04 -
Serve the baked salmon meatballs warm with a generous dollop of creamy avocado sauce on the side or drizzled over the top. Garnish with additional fresh parsley or cilantro if desired.
# Notes:
01 -
For best results, chill the salmon mixture for 30 minutes before forming meatballs to make them easier to shape.
02 -
The avocado sauce can be prepared up to 4 hours ahead and stored covered in the refrigerator with plastic wrap directly on the surface to prevent browning.